"Manual harvesting for grenache, syrah for mechanical. The harvest is completely broken to prevent excessive aggression tannins. The vessel is then yeasted and enzymée to allow better extraction and better clarification. Fermentation lasts about 18 days at a temperature of 26 ° C with daily pumping 2 and 3 power cuts during fermentation. Marc under oxygen intakes are regularly made ​​with a clicker to coat the tannins and stabilize color. After pressing the wine is aged 6 months in tank." -Winery